Galettes are a great way to use up leftovers. If you have had a roast dinner for example, you can combine your leftover vegetables together and wrap them into a rustic pastry wrap.
I also like to make them when I need to empty the fridge as you can combine so many things together here.
No, the pastry is not the healthiest option, but now and again we can treat ourselves right?
Pastry: 100g vegan butter
210g plain flour (gluten free if you prefer)
1/4 cup ice water (maybe more)
Filling: Leftovers of your choice
To make the pastry by hand start by rubbing in the cold butter into the flour until you have something that resembles breadcrumbs.
Add the cold water until it starts to come together and make pastry
Wrap in cling film and put in the fridge for around 20 minutes or until you're ready to use it.
When you're ready roll out the pastry and begin to fill it
Or, if you're using ready rolled, skip the above steps and get right into filling it!
This is the best bit now, you can fill it with whatever you like. I had leftovers from Sunday lunch which were roasted vegetables so I just chopped everything up in to smallish bite size pieces. I squeezed all the garlic out of the cloves and to 'spice it up' a bit I mixed the garlic with some leftover red thai curry paste and spread it on the base. This added a whole different dimension to the gallette - I mean I love roast dinner, but I don't need to have the same flavour two days on the run.
Then, once it's filled, fold the edges of the pastry over the filling in a rustic design. You could brush it with beaten egg, but I find it can catch/burn quite easily when you do this if you're cooking it for extra time.
When you're ready to cook it, put a baking tray into the oven to heat up and turn it on to around 200 degrees Celsius
When the oven is ready, carefully put the gallette onto the tray and bake for around 20 minutes, test the bottom with a skewer to see if the bottom is cooked - nobody wants a soggy bottom! If it's still a bit soft, slide it off the baking tray and straight onto the oven rack and cook for a further 15-20 minutes being careful not to burn it.
Serve with a nice green salad
Make sure the filling is not too 'wet' or too 'saucy' otherwise you will end up with a soggy bottom!
Maybe change it up and use some fruit and cinnamon to make it into a dessert instead, the choice is yours!!